360 TRAINING FOOD HANDLERS FINALS
CORRECT QUESTIONS AND ANSWERS SURE A+
✔✔Raw Chicken Storage - ✔✔Store below cooked foods in refrigerator.
✔✔Microwave Cooking - ✔✔Cover food to ensure even heating.
✔✔Insecticide Use - ✔✔Use only approved sprays in food areas.
✔✔Food Allergies - ✔✔Pork and artificial sweeteners are not allergens.
✔✔Trichinosis Source - ✔✔Commonly found in undercooked wild game.
✔✔E. coli Habitat - ✔✔Grows inside mammals and their products.
✔✔Employee Illness Responsibility - ✔✔Person in charge prevents ill employees from
working.
✔✔Food Contamination Causes - ✔✔Poor personal hygiene is the most common
cause.
✔✔Food Packaging Storage - ✔✔Keep materials in original overwrap or carton.
✔✔Potato Salad Temperature - ✔✔Reject if received at 50°F.
✔✔Cutting Boards Condition - ✔✔Discard if not easily cleanable.
✔✔Potable Water Air Gap - ✔✔Requires a minimum of 1 inch gap.
✔✔Cold Food Holding Temperature - ✔✔Maximum is 41°F on buffet line.
, ✔✔Food Storage Practices - ✔✔Refrigerate soup immediately after cooking.
✔✔Unsafe Food Handling - ✔✔Cooling hot food in refrigerator is unsafe.
✔✔Hepatitis A Prevention - ✔✔Proper handwashing is crucial for prevention.
✔✔ Adequate lighting in a food establishment - ✔✔It makes cleaning and sanitizing
easier.
✔✔Minimum clearance between the floor and floor-mounted equipment - ✔✔6 inches.
✔✔Minimum temperature for rapidly reheating previously cooked foods - ✔✔165 F.
✔✔Hot water manual sanitization time and temperature - ✔✔15 seconds in water that is
at least 150 F.
✔✔Hose attachment to a faucet - ✔✔It is equipped with a backflow prevention device.
✔✔Employee restriction in food preparation area - ✔✔Diarrhea.
✔✔Allowed employee in food service business - ✔✔Food preparer with a cut, covered
by a bandaid and a disposable glove.
✔✔Unacceptable for food workers' fingernails - ✔✔Uncovered artificial fingernails.
✔✔Microwave cooking requirement for meat - ✔✔Heated to a temperature of at least
155 F.
✔✔Temperature danger zone - ✔✔Between 41F and 135F.
✔✔Manager's action when chef tastes food improperly - ✔✔Throw the potatoes out
immediately.
✔✔Acceptable method of manual warewashing - ✔✔Pre-wash, wash, sanitize, rinse
and air dry.
✔✔Proper storage of cleaned glasses and cups - ✔✔Bottom up in a clean, dry location.
✔✔Water temperature when thawing food under running water - ✔✔70 F.
✔✔Time/temperature control for safety (TCS) food exception - ✔✔Whole wheat bread.
✔✔Integrated pest management system (IPM) - ✔✔Balances prevention and control.
CORRECT QUESTIONS AND ANSWERS SURE A+
✔✔Raw Chicken Storage - ✔✔Store below cooked foods in refrigerator.
✔✔Microwave Cooking - ✔✔Cover food to ensure even heating.
✔✔Insecticide Use - ✔✔Use only approved sprays in food areas.
✔✔Food Allergies - ✔✔Pork and artificial sweeteners are not allergens.
✔✔Trichinosis Source - ✔✔Commonly found in undercooked wild game.
✔✔E. coli Habitat - ✔✔Grows inside mammals and their products.
✔✔Employee Illness Responsibility - ✔✔Person in charge prevents ill employees from
working.
✔✔Food Contamination Causes - ✔✔Poor personal hygiene is the most common
cause.
✔✔Food Packaging Storage - ✔✔Keep materials in original overwrap or carton.
✔✔Potato Salad Temperature - ✔✔Reject if received at 50°F.
✔✔Cutting Boards Condition - ✔✔Discard if not easily cleanable.
✔✔Potable Water Air Gap - ✔✔Requires a minimum of 1 inch gap.
✔✔Cold Food Holding Temperature - ✔✔Maximum is 41°F on buffet line.
, ✔✔Food Storage Practices - ✔✔Refrigerate soup immediately after cooking.
✔✔Unsafe Food Handling - ✔✔Cooling hot food in refrigerator is unsafe.
✔✔Hepatitis A Prevention - ✔✔Proper handwashing is crucial for prevention.
✔✔ Adequate lighting in a food establishment - ✔✔It makes cleaning and sanitizing
easier.
✔✔Minimum clearance between the floor and floor-mounted equipment - ✔✔6 inches.
✔✔Minimum temperature for rapidly reheating previously cooked foods - ✔✔165 F.
✔✔Hot water manual sanitization time and temperature - ✔✔15 seconds in water that is
at least 150 F.
✔✔Hose attachment to a faucet - ✔✔It is equipped with a backflow prevention device.
✔✔Employee restriction in food preparation area - ✔✔Diarrhea.
✔✔Allowed employee in food service business - ✔✔Food preparer with a cut, covered
by a bandaid and a disposable glove.
✔✔Unacceptable for food workers' fingernails - ✔✔Uncovered artificial fingernails.
✔✔Microwave cooking requirement for meat - ✔✔Heated to a temperature of at least
155 F.
✔✔Temperature danger zone - ✔✔Between 41F and 135F.
✔✔Manager's action when chef tastes food improperly - ✔✔Throw the potatoes out
immediately.
✔✔Acceptable method of manual warewashing - ✔✔Pre-wash, wash, sanitize, rinse
and air dry.
✔✔Proper storage of cleaned glasses and cups - ✔✔Bottom up in a clean, dry location.
✔✔Water temperature when thawing food under running water - ✔✔70 F.
✔✔Time/temperature control for safety (TCS) food exception - ✔✔Whole wheat bread.
✔✔Integrated pest management system (IPM) - ✔✔Balances prevention and control.
